Cod Fish Cakes

Ingredients

• 1 medium sized onion, cut into chunks
• 1/4 cup loosely packed flat leaf parsley
• 1 lb skinless cod fish fillet, bones removed and cut into chunks
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup finely ground crumbs
• 3 Tablespoons olive oil
• (Makes 4)

Directions

1. Using a food processor, pulse the onions until coarsely chopped,add the fresh parsley and continue to pulse until chopped.
2. Add the fish chunks and pulse until a nice texture. Do not make too mushy then transfer the mixture to a mixing bowl.
3. Stir in the egg with 1/4 teaspoon salt and a dash of pepper and stir until combines.
4. Place the bread crumbs in shallow bowl and season with 1/4 teaspoon salt and a sprinkle of pepper.
5. Shape the soft fish mixture into 4 patties and place each one into the bread crumbs. Pat down and cover on all sides. Place each fish cake onto a plate that is lined with parchment paper.
6. Place into the refrigerator and chill, uncovered for 10 minutes.
7. Heat the oil in a nonstick skillet over moderate heat.
8. Place the fish cakes onto the heated pan and cook until the first side has browned. Gently flip and cook the opposite side.
9. The fish cakes only take about 8-10 minutes to cook through. Once cooked place them onto a plate lined with paper towels to absorb the oil then serve.
10. Serve with fresh lemon slices.